Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

red chilli powder 1/4 tsp. Pressure cook dal. (Approx.haldi (turmeric) powder 1/2 tsp. add the dal. . Fry for a minute. Remove dal. Add the paste of spice powders. garam masala 1 tsp. Check and add salt if required. Mix all the spice powders in 1/2 cup water to make thin paste. Add lemon juice. Garnish with chopped coriander. Put ghee in a pan and heat . Serve hot with hot steamed rice.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. ghee or oil 1/2 tsp. add the cumin & coriander seeds. Once they splutter add ginger. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. coriander chopped 1/2" ginger grated 1/2 tsp. Bring to a boil. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Add remaining water and stir well. yellow channa dal 1 tbsp.4 whistles will cook the dal). Cool the cooker.

asafoetida.3 whistles) Cool cooker and remove the dal. ghee 1/2 tsp. Stir gently. Reheat the ghee kept aside.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. each cumin & mustard seeds Method Wash dals together. Ghee from the saucepan and keep aside. add dals and stir for 2-3 minutes. (Approx. Drain out with a spoon. Remove 2 tsps. . and curry leaves. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Pour over dal while spluttering. and pressure cook till done. Stir gently. Fry for a minute. add chopped coriander and fried onions. Add the turmeric to the dal. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Transfer to a cooker container. Drain water. Transfer to serving dish. Add ginger and garlic to the rest. Add 3-3 1/2 cups water. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Serve hot with steamed rice or parathas. add seeds.

1/2 cup gram dhal . Add the fresh cream before taking off the fire. In a pan take the oil and heat.Tasty Dhal Ingredients whole green gram (moong) . Add all the dry masalas .1 inch chopped coriander .4 chopped ginger . Garnish with chopped coriander and serve hot with roti or puri or any rice dish. Boil on a low flame. till the onions turn golden brown.1 tsp chilli powder .2 tablespoons .1/4 tsp * sugar .1/2 cup ripe tomatoes cut into cubes .1/4 tsp * salt to taste fresh cream (optional) . stirring occasionally for five to ten minutes. cumin powder . Allow it to cool.1 tsp oil .4 onion finely chopped . salt and sugar. U may have to wait for five to six whistles.1/2 tsp * Method Cook the dhals together in the pressure cooker.1 1/2 tsp * garam masala . To this add onion and ginger and fry.1/4 tsp * coriander powder .tsp turmeric powder . Now add the cooked dhal and stir. Now add the tomatoes and let them cook for a few minutes.

a pinch green chillies . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.for garnish salt .1.2 pods (sliced or minced) coriander leaves . After the seeds splutter add hing.1 tsp ghee .Dal Tadka Ingredients moong dal or masoor dal .5 cups turmeric . Garnish with curry leaves and coriander leaves.2 tsps Method Pressure cook the dal with turmeric. Add some lime juice and serve it with rotis/rice.3 or 4 (acc to ur spice level) garlic . Then add the green chillies and garlic and fry them for a minute.1 . cumin seeds and mustard seeds. For Tadka: cumin seeds .for garnish curry leaves .to taste lime juice .2 tsps hing .1 tsp mustard seeds .a pinch . fry for 4-5 minutes. Add the cooked dal and salt.

Daal Ingredients moong dal . & garlic In a pan heat oil. Now add green chillies. add the mashed moong dal and little water if required.to taste Method Cook moong dal with 2 cups of water.2-3flakes kasoori methi (optional) .1 cup onion (cut into small pieces) -1 cup garlic . kassori methi leaves and chilli powder .2-3 chilli powder . Garnish with fresh coriander leaves. add onions and fry for few minutes. After few minutes. . It is great with rotis. tomatoes. little salt.1tsp green chilies .1/2 tsp salt .

Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan.1 cup onion . (Amount of water can be increased/decreased if you want thinner/thicker consistency).3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Take 1/4 portion of the paste. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . hing and let them splatter a little bit. Add the remaining 3/4 paste. cover with lid and let it cook at low fire. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. rai (mustard seeds). Heat some oil in a thick pan. Pour 3 cups of water and cook it till it boils. Add chopped onion and turmeric.heat it.1 medium. Add jeera. Serve with hot rice .to taste water Method Wash daal and soak it in water for 2 hrs. Add cutlets.

Remove. & turmeric pow. Heat ghee. of black mustard seeds. parota (paratha) etc.3 pieces each (smashed) cinnamon powder . oil cloves. Add to the cooked daal. coriander.1/2 tbsp.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. 1/2 tbsp. Method Heat oil in pressure cooker. Add washed daal. Meanwhile dry roast clovecardamom-cinnamon powder. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. Pressure cook until it is done. Chholar daal goes well with puri. The daal will be thick and a sweet aroma will come out if cooked properly. Add potatopieces. of white cummin powder 1/2 tbsp. of turmeric powder salt. Let it be cool. . Test the salt-remove from the oven. cardamom . Method for ghee bhat Cook rice with 4 cups of water. It is a very popular dish in west bengal. sugar. Let the gravy thicken on medium flame. of curry leaves.add red chillies. ghee. of coriander powder. Add rice and keep stirring. Add salt. salt. Add onion and fry. Add mustard seeds. Let them splutter. a handful of dry chieves. curry leaves.powder (optional) 1/2 tbsp. Grains should be intact. In 1/2 cup of water. a handful of dry curry leaves. Add salt. loochi.curry leaves and chieves. Add it. of sugar. Mix cumin. 1/2 tbsp.

red chilli powder Method Wash the dal & in pressure cooker put the dal. let it cook again for another minute.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. in last add red chilli & garam masala powders. turmeric. Now dal is also done. salt & butter. 1 tbsp. pure ghee . chopped chilli & chopped cilantro. jeera 1 pinch of hing salt to taste 2 tbsp. let the dal boil once with masala. butter 2 tbsp. Open the cooker & mix the masala throughly. garam masala powder 1 tsp. so that it can taste really good. now mix tomatoes & ginger. each ginger & garlic finely chopped. let them cook for 1-2 minutes. 1/2 tsp. let it cook on slow heat for another five minutes. 5 cup water. 2 green chillies finely chopped. boil little water and mix it while dal is boiling. 2 tbsp. heat it & put jeera. let it be little golden brown. water. After one pressure. Then add hing. 1 medium tomato finely chopped. If the dal is more thick. 1 small onion finely chopped. When jeera starts splutter put garlic & onion. Serve hot with chapati or rice.turmeric powder 1/2 tsp. In the meantime take ghee in a pan. 1/2 tsp. cilantro finely chopped.

Now cook all the things till they are cooked completely. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. ginger garlic paste and hing. onion. Serve hot with chapati or rice. turmeric powder. tomato. salt. Now add lime juice in it and mix it well.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. When it cooked 3/4 then add spinach leaves. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste .

garam masala. salt. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Also put some dhania powder in it. black pepper. Now put dhania powder.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Now put moong dal dried of water in it and fry. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Dish is ready to serve. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Can serve 5 persons.

1/2 spoon chilly powder and turmeric. Hurray. Put it in pressure cooker along with 3 1/2 katori water. turmeric powder. and coriander leaves. make sure added water is boiled. Put the entire masala in cooker. the dish is ready. 1 spoon salt. Add crushed tomatoes. and put it on sim for some time. add ghee. cook again for five minutes. add water if required. cook it till onions turn brown. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. After that add jeera. serve hot with rice or chapattis.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. after that turn the gas off. Add garam masala. 3/4 whistles. give one more whistle. do not release pressure. 2 tomatoes 1 green chilly garam masala coriander leafs . pinch of turmeric powder. pinch of chilly powder. add green chilly. put grinded onions. For Masala Preparation: Take a kadhai. add garlic. after the 4rth whistle put on sim for sometime. add 1/2 spoon salt.

tomatoes 3 nos. Peel and finely chop onion and garlic.4 cup kasuri methi 1 tbsp. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. remove stem and finely chop green chillies. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Add salt. heat oil in a pan. add chopped garlic. Add red chilli powder. Crush kasuri methi between the palms. Method Clean. wash and soak urad dal. Wash.Punjabi Dal Ingredients urad dal. stirring continuously. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. Meanwhile. chopped coriander leaves and cook dal for ten minutes on low heat. Stir in the cooked dals and butter and mix well. Drain soaked dals. Add chopped tomatoes and cook on high heat for three to four minutes. red chili powder 1 tbsp. stir-fry briefly till golden brown. cumin powder 1/2 tbsp. fresh coriander leaves 1. Wash and chop coriander leaves. garlic 8-10 cloves green chilies 2-3 nos. cumin powder and stir-fry briefly. stirring occasionally. sprinkle on the dals and serve hot. chana dal and kidney beans in sufficient water for at least six hours. oil 4 tbsp salt to taste . Wash and finely chop tomatoes. Add chopped onion. butter 3 tbsp.

Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. tomatoes and green chilly. Remove from fire and garnish with chopped fresh coriander leaves. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. heat 2 tsp oil and add to it the mustard seeds. Cover and let it cook well till the tomatoes are soft and almost mashed-up. In a sauce-pan. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . turmeric powder and the asafoetida and pressure cook the dal. Add the cooked dal and mix well. Serve hot with plain rice or phulkas. urad dal and the cumin seeds. add required water.

Hot & Tasty Dal Ingredients toor daal .1 or 2 teaspoons salt seasoning (oil. black pepper and pressure cook it.1 tomato . black pepper powder . Then add them to the daal along with the curry leaves. Cut the potato and the tomato into pieces. take out from the cooker.1 curry leaves (optional) Method Wash and peel the potato. add salt and the seasoning. Serve with plain rice. cummin seeds) .1 cup potato . After it is done. mustard seed.

Mix well. green chillies. Garnish with cilantro & chat masala/lemon juice. add jeera & rai. Let it cool. Add a little water if needed. Serve hot with chappati or rice. when they start spluttering. Add zucchini & fry till it becomes soft. ginger. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice .Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. In a frying pan add the ghee. Add tomatoes & continue frying. curry leaves & garlic for about 20 minutes. Cook for about 5 minutes. salt. add onion & fry till its light brown in color. add the cooked daal. few drops of ghee. When you see the masala & the ghee separating.

asafoetida clarified butter/ ghee Method Heat the dal in a pan. Pour this mixture in the boiling dal and cover. curry leaves. add the coconut milk and bring to a boil. and add cumin seeds. On a separate pan. Add the jaggery and tamarind water. "milk" of half coconut . jaggery 2 tbsp. curry leaves and asafoetida till cumin sputters. tastes great with rice. tamarind. 1 tbsp.cooked and mashed rough to form a paste. heat the ghee.which is obtained by blending the coconut and 2 cups water. soaked in water garam masala to taste cumin. and garam masala and salt as per your taste. Serve with a garnish of chopped coriander. .Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal.

slit Method To make dhal. Add this seasoning to the cooked dhal. On a clean cloth. In a small kadhai. It can be a complete and nourishing meal for them.wash the tur dhal and pressure cook. heat oil. When the seeds crackle. Put the hot rontas in hot dhal and serve. flatten these balls with the help of your fingers to form small puris. They should not be fried for long.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. If children are fussy about eating vegetables. Remove from cooker and add slit green chillies. You can dip your fingers in a little oil and then flatten the balls. The dhal should not be very thick. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Remove the rontas and deep fry in oil. asafoetida and salt to it. Add enough water to make a smooth dough. add bits of red chillies and curry leaves. To make rontas: Mix rice flour and maida/wheat flour and salt . you can add some vegetables while boiling dhal. They should look white in colour. Add mustard seeds. Mix well with water and boil again. Make small balls as in case of puris.

crushed 1 piece of ginger. red chilli powder. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. If the gravy is too thick. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well .Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. sugar.add some more water Add salt.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste .

and grated ginger and cook it until soft. whole coriander seeds. 1/2 tsp of turmeric 1 tsp chilli powder. . Add tsp mixture of mustard. 2 tbsp of fresh chopped coriander.remove dal & beat with spoon or a hand beater. Simmer for 5 to 10 minutes. Heat 2 tbsp of oil in a kadai or a saucepan. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. 1 tomato finely chopped. 1 tsp of dry mango powder 1/2 inch grated ginger. Take dal fry in a serving dish and garnish it with chopped fresh coriander. Serve this dal fry with roti.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes.fenugreek & whole coriander seeds. Cool down cooker.rice or pulao.cumin. Add dry mango powder and tsp of chilli powder and fry for a minute. When seeds states poping add chopped onion. cumin seeds fenugreek seeds. salt as per taste.tomato. 2 tbsp of cooking oil. 1 green chilly chopped. 1 tsp mixture of mustard seeds. Add dal mixture and bring to boil.

Cook till dal is tender and the mango pieces are cooked to a pulp. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Add chopped onion and garlic and fry till brown. Aam dal should be watery in consistency.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Peel the mango cut into big pieces.keep on medium fire to boil till the dal is half cooked. Add red chillies and curry leaves. Serve with rice. Keep aside.add to the half cooked dal. Add to the cooked dal.

methi. Allow to stand for a few minutes. Mash this cooked mixture lightly. When the oil is hot and sputtering. Cook on a slow flame for 2-3 minutes. asafoetida (hing): a pinch red chilli powder: 1. asafoetida and close the cooker. add red chillies (2-3) and jeera. heat a little oil . tur daal. In a sauce pan. one onion sliced into pieces.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. spinach.add the remaining garlic and kadipatta. Add salt and chilli powder. Serve hot with rice and ghee and papad. a little of the coriander. add it to the daal and immediately cover the daal with a tight lid. Cook until the daal is soft (about 5-8 mins). Boil tamarind and half of the kadipatta leaves separately. one whole tomato.extract the pulp and add the tamarind water to the daal mixture. 2 garlic flakes. Cook on a slow flame.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . till the tamarind becomes soft .

3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. Season that with oil. . ginger roughly. corianedr for garnishing. After that add salt. Method Soak chana dal for 3 to 4 hours. Grind soaked chanadal with green chilli.Kosambari Ingredients one cup chana dal green chilli. lemon juice & coconut powder. jeera (if you need more spicy add red chilli). mustard seeds. Garnish with coriander leaves.

garam masala salt to taste 1/4th tsp. Add 2 to 2 1/2 cups of water. urad dal and masoor dal together. Add ghee for great taste. carrots. ginger-garlic paste green chilies. Cover the vessel. cumin seeds 1 tbsp. ghee (optional) . celery and cook in the pressure cooker. Add broccoli. eggplant. coriander leaves. Heat oil add cumin seeds. oil coriander leaves 1/2 tsp. green chilies.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. Then add cooked dal. Stir occasionally. moong dal. garam masala. some salt if needed. Cook the vegetables. onion and fry until onion becomes golden brown. Add ginger-garlic paste and fry for some more time. Stir until boiling. Add some salt. 1/2 to 1 cup onions 1 tbsp. Add tomatoes. green pepper. Add some water.

coriander powder. whole chana dal (black chana). Eat it with boiled rice or take it as an appetizer. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. Saute the ras with it . two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. bay leaves salt till tender.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Don't over cook the dals. black eyed pea. garam masala. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. Cook the tomatoes till they lose their water and then add the dals to it and mix well. Separate the lentils from the lentil soup with a sieve or rice constrainer. cardamom. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Heat 2 tablespoons oil and add finely chopped garlic. cloves. one portion of green chillies.If the ras gets thick then add more water and boil. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. rajma.

onion and fry (golden brown).Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. . Pressure cook toor dal(1/2 cup). Then add paste boil well for ten minutes. Add toor dal boil for five minutes and add tamarind juice. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). Make vaghar add curry leaves and turmeric.

Mix them well. To a vessel add little oil and mustard seeds. Grind these ingredients along with the cooked tomato. moong dal 3-4 tsp. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . turmeric powder and little oil. oil 1/4 tsp. mustard seeds Method Pressure cook moong dal with some water. Add a tomato to this to cook with. After the seeds pop add the curry leaves. Serve this with rice. hing 6-7 tsp. urad dal. the ground mixture. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. urad dal 1 tsp. It is always better to have little moong dal or else the rasam will become thick. red chillies for a while until the dal turns little brown in color and add coconut at the end. Now add the cooked moong dal. black pepper 1/2 tsp. black pepper. salt to taste and bring it to boil. cumin seeds. In a little oil fry hing.Moong Dal Rasam Ingredients 5-6 tsp.

cut into small pieces 1 green chilli. ginger. Remove and churn it using buttermilk churner. Add water if the consistency is too thick. pour ghee. 1/4 tsp turmeric 1" ginger piece. Cook till the daal starts to boil. Add the cooked daal. salt and turmeric. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon .Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. add cumin seeds. In a hard bottomed pan. garlic and chilli pieces. curry leaves. Remove from flame and add chopped coriander leaves and lemon juice.

Add red chillies curry leaves and turmeric. Add hing powder and mix well. Add 1 cup of water and mix well and cook for 3 minutes. Now heat oil in a pan. It goes very well with rice. Add palak and mix well. Pour tamrind water and salt. Saute for a minute. When palak is done add dal and mix well. Allow to cook for 5 minutes.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Pressure cook tuar dal. Chop them. Add some water while cooking. Add mustards and methi seeds. .

Add tamarind (not paste) in it.6-8 pieces (not paste) red chilli powder .1 ginger paste .Khatti Masala Daal Ingredients tur daal . Smash it. Fry for a minute. In a kadai.1 tsp tomato(diced or crushed) . Add water as per the thickness required. Add saltto taste.1 tsp Method Wash tur daal and boil it. Cook it for 4 to 5 mins.1 tsp curry leaves salt to taste coriander leaves .1/2 tsp garlic paste .1 cup oil .1/2 tsp mustard seeds . Then add the tomatoes (paste or diced). mustard seeds and jeera seeds.2 tblsp onion .3 tblsp tamarind . Garnish with coriander leaves. put oil. Cook it till the oil separates. Add the smashed tur daal. Add curry leaves. Add ginger and garlic paste.1 tsp jeera seeds . Fry for a minute Add onion and fry till slightly brown. Add turmeric powder and red chilli powder. turmeric .

After 10-15 mins when both the ingredients are cooked. Put in the salt and sugar. low in fat. Serve hot with chapatis or rice. . Stir. Cover and simmer for 5 minutes.1 chopped green chilli .4 tbsp onion . chilli and tomatoes. Heat oil in a pan and fry the onion.1 tbsp oil .Dal Spinach Ingredients spinach .1-2 chopped salt to taste sugar . remove and wash them with cold water.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Add the spinach paste and mix well.1 chopped tomato . High in nutrition. Squeeze out all the excess water and grind to a fine paste.3 cups chopped moong dal .

. spinach. Boil or microwave separately the peas and carrots for a few minutes till they are cooked. so the cooking time will be less.1 (chopped) green chillies .1 (chopped) tomatoes .1/4 cup carrots . Add in the onions. Method Boil both the dals with turmeric in a pressure cooker.). saute the mustard seeds. (You can also boil the spinach along with the dals.All-in-one Dal Ingredients toor dal .1/2 (chopped)(can use the frozen peas and carrots available) spinach . In a non-stick pan or kadai. cumin seeds and a dash of asafoetida. garlic and green chillies and fry for sometime. Add in the dals.in (chopped) garlic .2 to 3 cloves (chopped) peas .about 1/2 sq. peas and carrots. ginger.1/4 tsp. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.1/2 cup onions .1 cup (chopped) salt to taste turmeric . Add tomatoes and fry for about a minute or two.1/2 cup moong dal .2 (chopped) ginger . Add some water if the mixture is too thick.

sambhar powder and tomatoes and mix well. Saute till the ghee oozes out.2 tbsps cumin seeds . Heat ghee in a pan.1 tbsp sambhar powder .11/2 tbsps ghee .1/4 cup tomatoes.to taste chilli powder .to taste salt.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker. hing. Lastly add the cooked dals and boil for few minutes.2 chopped hing. add cumin seeds and splutter.Yellow Dal Ingredients tur dal . Add salt and mix well. . Add chilli powder.1 tsp turmeric powder .1 cup moong dal .

Add the besan-yoghurt paste to this spinach.Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. Add salt. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Mash the cooked spinach (along with the water) to form a pulpy mixture. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. sugar and bring the spinach mixture to vigorous boils (2 to 3). Meanwhile mix the besan flour in yoghurt to make a smooth paste.

serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . green coriander and mix well with onion and add it to the dal. turmeric pd. heat oil. masoor dal 50gms urad dal 50 gms turmeric pd. 1 tsp. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. moong dal 50gms. For tadka. salt Method red dried chilli 10-11 fry in 1 tsp. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. tej patta & onions and fry till brown Now add tomato.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. Garnish with green coriander.

You could also use sprouted moong or any sprouts instead of the daal . add the capsicum and stir fry for 5 minutes. Add salt. heat 2 teaspoons of oil. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. wait for 2 whistles) In a non stick pan. Add the mustard and jeera to the hot oil.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. Add the daal to the pan. Add the garam masala and fry for 1 more minute.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . Serve hot with rice or rotis. When they splutter. Variations: You can replace palak with methi or radish leaves. Sprinkle the palak over the daal and let it cook for another 10 min. jeera for seasoning 1 large piece of raw mango salt to taste.

jeera. washed. and the haldi. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro.The water should be very hot. carrots. Then add the hot water. radish or turnip (mooli). If not. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). Adjust the salt amount if you add water. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. After a few minutes. Finally. After the oil is heated. and green chillies in it. Keep aside. Stir constantly and saute at medium to medium-low heat.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. The vegetables would also be done by then. After about 35 minutes. check and see if the daal is boiled and close to being soft and mashy. Keep on stirring till a wonderful aroma comes out. butternut squash or acorn squash (pumpkin). Pour the oil in it and set at medium-high. peel the skin. Cover the pan and maintain the heat at medium-high. fresh chopped vegetables (cauliflower. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. Take a big. deep pan with a lid. The whole thing should be done in another 15 minutes. put the ginger paste. Then add the salt and the chopped cilantro. add some more hot water. for color) . A stock pot would be fine. add the fresh lemon juice and then serve with hot basmati rice. add the veggies and the daal.

Add this seasoning to dal and decorate the dal with some coriander leaves. In a pan boil some water and add mango pieces.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. cumin seeds. turmaric. lal mirch powder and hing. lal mirch and salt. Now add cooked dal to this and boil if require add little more water. . In other pan heat ghee add mustard. Cook until mango become soft.

Garnish the daal with dhania or coriander leaves.1 small onion green gram . ginger.1/2 tsp chilli powder . Add the paste when the onion turns brown.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well.Green Gram Dal Ingredients onion . salt. Chop the 3/4th of onion and chop into small pieces. Add the cooked daal and cook till they mix well. garlic into paste (use little water). Grind the remaining piece of onion with dhania powder. This can be served with chapathi. Stir for a while.1/2 cup (do not use cut gram) dhania powder .1/4 tsp ginger . . Fry cut onions in 2 tsp of oil (vegetable).

turmeric powder : 1/2 tsp. Microwave the dal for about 9 minutes by covering the dish with a plate. Stir for about 1 minute. coriander and turmeric powder. Stir for 5 minutes and your dal is done. you can also pressure cook the dal with very less water. Next add asafoetida. Method Soak urad dal for about 2 hours. Note: If you do not have a microwave . You can also use chilke wali urad for this dish. heat oil in a pan and splutter cumin seeds in it. vegetable oil : 2 tsp. Meanwhile. Add ginger and chillies and the microwaved dal.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. chopped coriander powder : 1/2 tsp. however the chilka has to be removed by boiling the dal before making the dish. green chillies : 3. . asafoetida : less than a pinch cumin seeds : 1 tsp.

broken 4 cups water 1/2 tsp. turmeric 1/2 tsp. cumin 2 tsp. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. . salt and chili powder. Add daal. In a small pan. turmeric. oil 1/2 tsp.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. Close cooker and cook on high for another 10 minutes. Mix garam masala and pour it on daal. fry cumin with ghee. garam masala salt & chili powder according to taste Method Clean and wash daal. water.

Then cook the dal till it becomes soft & can be smashed. garlic. Let the dal become little hot but do not boil it. Take a pan add on some oil & then to it the mustard seeds. Meanwhile grind the coconut. Method Take the moong dal & roast it dry without any oil till it is pink in colour.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. After the dal is cooked. curry leaves mustard seeds. red chilly powder & turmeric powder together. remove it from flame & add the grinded mixture to it with salt & keep it aside. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. . red chilly 2 nos. Serve it with hot rice & papad.

one whole tomato. one onion sliced. fenugreek. add the remaining garlic and curry leaves. When the oil is hot and sputtering add it to the dal. heat a little oil. Add salt and chilli powder. add dry red chillies and coriander seeds. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. cook on a low flame. garlic. Add turmeric and half of the curry leaves.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. coriander seeds 2-3 dry red chilli . spinach. 1 bunch coriander pinch asafoetida 1-2 tsp. In a saucepan. Allow to stand for a few minutes. lentils. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. a little of the coriander. asafoetida and close the cooker. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp.

Add tamarind juice. . Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. cummins. add mustard. With 2 spoons of oil in tava. Add green chillies. coriander leaves and put the stove in sim for 10 mins. sambar powder. Fry onions till they turn brown. Soak the apples in lemon juice for 30 mins. Add salt.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. boil this mixture for 5 mins.

the consistency should be medium. . add jeera. Chop the asparagus sticks into 2 inch tall pieces. Fry for a bit. the cooked toor dal and salt to taste. When asparagus is tender (it should not become too mushy). add mustard seeds. Serve hot with rice or chapatis. Boil the daal and then add chopped coriander leaves. Then cover with lid and cook on slow fire for a while.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. when they splutter. hing and the curry leaves. Add a pinch of garam masala if you like. Heat oil/ghee in pot. Add the asparagus sticks and fry for a while. Ideally. Add water to make it as thick or thin as you like. add haldi. Then add the green chillies.

Add mustard. add dhal. Method Soak dhal for 1 hour. This goes very well with chapati . Add finely chopped cabbage and mix it well. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. salt and mix well. cumin seeds and garlic paste to oil. (Do not pressure cook the dhal). When cabbage turns soft. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. splutter. 1 clove of garlic 2 tbsp oil salt to taste. Cabbage with dhal is ready to serve.

to taste oil . Add masoor dal and palak.1. Stir till ginger /garlic smell goes away and oil leaves the side of the pan. dhania powder. Add 1/2 tsp of pure ghee. turmeric and salt.chopped finely red chilli . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour. Serve hot with plain rice.as per taste turmeric . Add ginger/garlic paste. Close the pressure cooker and cook till dal is done.1 tsp coriander . .5 cups finely chopped onion one piece . red chilly powder.1 tsp ginger/garlic paste . papad and fried "dahi .Masoor Dal With Palak Ingredients masoor dal . chop and keep aside.mirchi".a pinch dhania powder .1 cup palak . Heat oil in a pressure cooker.few leaves ghee .1 tbsp Method Wash palak (spinach) thoroughly.1/2 tsp salt .

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